Food-grade sodium alginate is a natural high-molecular polysaccharide extracted from brown algae. It dissolves in water to form a solution of certain viscosity. When encountering polyvalent metal ions such as calcium in aqueous solution, it rapidly forms a thermally irreversible gel, and its gelling performance is not affected by temperature. We can achieve different product functionalities by selecting raw materials and adjusting processes.

Thickening Type: Applied in dairy products, beverages, etc.

Gelling Type: Applied in jellies, meat products, etc.

Functional Oligosaccharides: Health foods